Sometimes you just want a good snack. Not necessarily a full meal, but just something to munch on while you're watching the big game, like this incredibly tasty Mexican 7 Layer Dip
Hey, at least it's a healthy snack. No processed junk foods here, just healthy, tasty, plant-based whole foods.
This homemade Mexican 7 Layer Dip is a mixture of fat-free refried beans pinto beans, my amazing vegan cheese sauce, homemade guacamole, fresh homemade pico de gallo, and topped with freshly shredded lettuce, sliced black olives, and cilantro.
This is sure to be your favorite Vegan 7 Layer Dip, all fresh, plant-based, whole foods that you lovingly mix right in the comfort of your very own kitchen.
And the best part of all? There's hardly any cooking involved!
It just doesn't get any better than that.
Mexican 7 Layer Dip
Vegan Refried Beans
I used 2 cans of beans, a fat-free refried, and a pinto, but feel free to use whatever beans you have on hand. I drain and rinse the pintos and heat them both up in a small saucepan or skillet. Add a little salsa and a pinch of cumin to spice it up if you like.
Once they are heated, layer them on the bottom of a glass casserole dish.
Vegan Cheese Sauce
Hopefully, you've already got a batch of my amazing CHEESE SAUCE sitting in your fridge right now. You know, the one made from potatoes and carrots? The one that is NOT made from Cashews, or Tofu?
If you don't, you can get the Cheese Sauce Recipe right here and it only takes a few minutes to prepare using an Instant Pot.
You'll need a few cups of this for the dip, but the rest can be saved for later. This is the next layer of your vegan 7 layer dip.
Vegan Guacamole
The whole inspiration for this dip came from a trip to the grocery store. Yep, the large Avocados were on sale and after one feel, I knew they were perfect for some homemade guac.
I have a complete recipe for Vegan Guacamole, but you can whip up a cheater version pretty quickly by smashing up 2 large Avocados in a bowl. Add a little minced garlic, a few chopped green onions, 1-2 tablespoons of lime juice, a pinch of salt, and a few sprigs of chopped cilantro.
Stir it up until it's nice and creamy and spread it on top of the cheese sauce.
Pico De Gallo
Rooster's Beak.
Yep, that's what Pico de Gallo means and I have no idea how it got that name.
But regardless of what this spicy salsa has to do with a rooster, we're going to make some and it is yummy.
Chop several tomatoes and add them to a bowl. Add in a 4oz can of roasted green chiles, a little minced onion, a small handful of chopped cilantro, a pinch of salt, and some lime juice to taste.
You can also add some freshly minced jalapeno if you want to take the heat up a notch.
Stir thoroughly and layer it on top of the vegan guacamole.
Garnishes
Finally, top your vegan 7 layer dip with black olives, shredded lettuce, and a little cilantro and you are ready to dig in.
Like sour cream? My vegan green chile sour cream is a fan favorite and practically belongs in its own food group it's so good. Completely optional, but here is that recipe if you want to try it.
Mexican 7 Layer Dip
I hope you enjoy this very simple recipe. I originally published it on March 19, 2015, and just recently updated all the photos.
It is always highly praised by my readers and is a favorite at any get-together by vegans and omnivores alike. Take it to your next potluck or family gathering and watch how quickly it disappears.
Mexican 7 Layer Dip
★★★★★ 5 from 3 reviews- Author: Brand New Vegan
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Prep Time: 45 min
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Cook Time: 5 minutes
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Total Time: 50 minutes
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Yield: 8 Servings
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Category: Dip, Appetizer
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Method: No Cook
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Cuisine: Mexican
- Diet: Vegan
Description
This homemade Mexican 7 Layer Dip is the perfect dish for those days when it's too hot to cook. Always a favorite at parties and is usually the first dish to disappear.
Ingredients
Beans
- 15oz can fat-free refried beans
- 15oz can pinto beans (drained and rinsed)
Vegan Cheese
- 1-2 cups Brand New Vegan Cheese Sauce
Guacamole
- 2 large avocados
- 2 cloves of garlic (minced)
- 3 green onions (chopped)
- 1-2 tablespoons lime juice
- cilantro
- salt to taste
Pico de Gallo
- 3 ripe tomatoes (diced)
- ¼ white onion (minced)
- 4 oz can of roasted green chiles
- cilantro
- 1-2 tablespoons lime juice
- salt to taste
Garnishes
- shredded lettuce
- small can of black olives (sliced)
- cilantro
Instructions
- Prepare cheese sauce and set aside
- Warm the beans in a small saucepan until bubbly
- Prepare guacamole by mashing avocados, green onions, garlic, lime juice, and cilantro together
- Prepare Pico de Gallo by mixing tomatoes, onion, jalapeño, lime juice, and cilantro together.
- Spread bean mixture in a glass casserole dish
- Layer on the cheese, followed by the guacamole, and then the pico de gallo
- Top with shredded lettuce, black olives, and cilantro
- Refrigerate or enjoy immediately
Notes
Like This Recipe? Tips and Donations Are Always Appreciated!
Keywords: vegan 7 layer dip, mexican 7 layer dip
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